Guatemala: El Bosque

Guatemala: San Patricio El Limón, Caturra, Natural Black cherry yoghurt sits at the heart of the cup, with plum and currants bringing layers of rich fruit character. The warmth of brandy and sweetness of almonds round out this luscious cup. A desire to experiment is one of the big reasons that we love buying coffee from San Patricio El Limón; we've been sourcing coffee from them since 2013. They were the first producers we ever bought from directly in Guatemala, and they just keep getting more awesome each year. This season we've purchased three lots of delicious Guatemalan single origin coffee from El Limón. This lot is a Natural Process Caturra. On The Farm Tucked into the rolling hills of Palencia, just a short drive east of Guatemala City, lies San Patricio El Limón. This Guatemalan specialty coffee farm has been owned and operated since the late 1990s by Guadalupe "Beto" Reyes and his family. El Limón spans 18 hectares and sits at an altitude of 1,350-1,850 metres above sea level. The farm mainly produces Caturra and Bourbon but has also started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamara, Caturra, and Catuaí (Yellow and Red). With its high altitudes, volcanic soils, and temperate climate, Palencia has all the natural ingredients required for producing exceptional coffee, despite not being one of Guatemala’s eight officially recognised coffee-growing regions. Meticulous Milling The dedication and care devoted to each stage of production is reflected in the fact that the family also operates its own wet mill, allowing them to separate different lots and maintain full control over coffee quality. They have the capacity to process multiple lots simultaneously while keeping separate days' pickings, processing methods, and varietals isolated within their own individual parcels. The wet mill also benefits the wider local community, with neighbouring producers from the Palencia region bringing their coffees to be processed there. Over time, El Limón has become one of our favourite producer relationships. We believe this farm is a shining example of what happens when passion, innovation, and collaboration come together. Beto’s approach to specialty coffee is rooted in care and curiosity. To dive deeper into the story of Beto and El Limón, check out our Producer Story here: The Reyes Family Producer Story. Traceability Country: Guatemala Region: Palencia Farm: San Patricio El Limón Producers: The Reyes Family Altitude: 1,350-1,850 m.a.s.l. Coffee growing area: 9 hectares Varietal: Caturra Processing method: Natural Cupping Scores Tasting notes: Black cherry yoghurt, plum, almond. Cup of Excellence Cupping Scores Clean cup: 6.5/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 88/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roast Information Medium-dark - this coffee needs steady, consistent heat through the gap and taking it into the first pops of second should get you where you need to be. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.

Ozone's 2026 Festive Single Origin Bursting with sweet lemon, passionfruit and dried apricot, this vibrant coffee is packed with juicy yellow fruit character. A subtle note of malted milk biscuit on the finish brings balance to a cup that's bright, expressive and full of festive cheer. Every Christmas in Sweden and across the Nordics, roasters release a julkaffe: a Christmas coffee chosen to mark the season. Our Festive Single Origin borrows that idea, and each year we pick one coffee to sit alongside our Festive Blend. The Blend is all about cosy comfort. The Single Origin stands on its own, a bright counterpoint to everything else on the Christmas table. This year’s coffee represents an unprecedented level of nuance and traceability for a coffee from Ethiopia, something we’re very excited to be able to share. Last year’s Festive Single Origin came from Mike Mamo’s Telila washing station in Jimma, Ethiopia, grown by smallholders in Genji Challa. It went down so well that we’ve gone back to Telila for 2026, and to an old favourite. We’ve come back to the Yukro kebele. The first time we cupped our way through a table of Telila coffees, back in 2020, the lot from this little village in the hills of Jimma stood out. We bought it that year and for several harvests after, before giving Genji Challa its turn last Christmas. We’re very glad to have it back. There are plenty of wild, experimental ferments and processes in specialty coffee at the moment, and we love lots of them. But there’s something really beautiful about a classic, clean washed Ethiopian like this one. Nothing gets in the way, so the coffee speaks for itself and you can taste the hills of Jimma it was grown in. That’s what makes it such a good counterpoint to the Festive Blend, our big, comfy coffee. We’re keeping the roast on the lighter side, at medium-light, so the lemon and passionfruit really pop and there’s plenty of fruit acidity and sweetness in the cup. Our limited-edition Festive Single Origin is a sparkling counterpoint to traditional Christmas flavours and comes beautifully packaged in a giftable box*, making it the perfect treat or present for every coffee lover in your life. Go on, 'tis the season! *Please note that 500g and 1kg coffee options do not come in a giftable festive box. Ethiopia: Telila Yukro - Coffee Information Telila Washing Station The Telila washing station does things differently. Nearly all Ethiopian washing stations blend everything that comes through the gate and sell it under the station’s name. Telila keeps cherry separate by kebele (Ethiopia’s smallest administrative area, roughly a village and its surrounding farms), and often by delivery day too. So, when we say this coffee comes from Yukro, we mean every cherry in it was grown by smallholders there and processed as its own lot. Mike knows which specific smallholder farmers contributed to this coffee, that level of traceability is nearly unheard of in Ethiopia. We know them too. This lot is the cherry that 27 Yukro farmers delivered to Telila, and they deserve the credit by name: Abdu Musa, Abebe Makiso, Ali Hussain, Aliyi Hasan, Ansar She Ahmed, Arbise Desalegn, Ayisha Hasan Muhe, Buzayehu Cane, Endris Umar, Gazagn Habtamu, Hayalnech Desalegn, Ibrahim Said Muhe, Jamal Ali, Jamila Endris, Jamila Hussain, Mahammed Zeki, Mamadamin Mulat, Mansur Shekamal, Mohamed Hussain, Mohamed Said, Nuru Mohamed, Said Ali, Said Hussain, Said Ibre, Shishig Kiros, Umer Ali and Umer Indris. Telila sits near Kecho Anderacha in the Gera woreda, surrounded by forest and smallholder plots in Ethiopia’s lush south-west. Mike Mamo bought the station in 2019. Reforms in 2017 had made it possible for small, traceable lots to be exported directly rather than vanishing into the Ethiopia Commodity Exchange. Mike grew up around the trade (he now runs Addis Exporter, the milling and exporting business his father founded), and it shows in how fussy Telila is. Ripe cherry is floated to weed out anything underripe. It’s then pulped and fermented for around 24 hours in tile-lined tanks. After washing, the parchment dries slowly on raised beds for 18 to 20 days, turned constantly. Finally, it’s sealed into Ecotact hermetic bags for storage, a step that’s still rare in Ethiopia. The bags keep moisture and air out between drying and shipping. Osito, the importer Mike is a partner in, puts 10 US cents from every pound of Telila coffee it sells towards projects at Kacho Tulla Primary School in Kecho Anderacha. The fund is run jointly by Addis Exporter, Telila and the school’s leadership. This year’s harvest presents more of what we have come to expect from this excellent washing station. Mike and the team at Telila are consistently raising quality standards in Jimma, now producing washed, honey, natural, and anaerobic lots all to a high precision. Their exceptional attention to detail during the drying process results in a cup profile that’s clean and clear, a shining example of what’s best about Jimma coffees. What are JARC 74110 and 74112? The trees are mostly JARC 74110 and 74112. Catchy names, we know. Both began as single mother trees in the Metu-Bishari forest of neighbouring Illubabor, picked out by the Jimma Agricultural Research Center in 1974 after coffee berry disease started tearing through Ethiopia’s crop. They were released to farmers in 1979 for their resistance and reliable yields. They’re now among the most common coffees across the south-west, and at Ethiopia’s 2021 Cup of Excellence, 74110 placed second and 74112 fourth. There’s something rather neat about drinking them from Gera, too. JARC is headquartered in Jimma and runs a research sub-centre in Gera itself, so these are local trees in more ways than one. If you fancy going deeper, our guide to Ethiopian landraces untangles the whole heirloom, landrace and JARC puzzle. Traceability Country: Ethiopia Region: Oromia Zone: Jimma Woreda: Gera Kebele: Yukro Washing station: Telila Washing station owner: Mike Mamo Exporter: Addis Exporter Importer: Osito Producers: 27 smallholders of Yukro kebele Elevation: 2,000 m.a.s.l. Varieties: JARC 74110 and JARC 74112 Processing method: Washed Fermentation: Around 24 hours in tile-lined tanks Drying: 18 to 20 days on raised beds Storage: Ecotact hermetic bags Cupping Scores Tasting notes: lemon, passionfruit, dried apricot. Cup of Excellence Cupping Scores Clean cup: 7/8 Sweetness: 7/8 Acidity: 7/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6/8 Balance: 6/8 Overall: 7/8 Correction: +36 Total: 89/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Espresso Brewing Recommendation Dose: 17.5g Time: 28-30 seconds Yield: 36g Roast Information Medium-light: keep this one a steady pace and look for the end of first crack or just into the gap, keeping that fruit acidity and sweetness at full volume.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.